Spinach and Red Pepper Couscous

Ingredients

• 1.5 cups couscous 
• 0.5 teaspoon basil dried
• 3 large cloves garlic minced
• 2 tablespoons olive oil 
• 0.5 teaspoon oregano dried
• 0.3 teaspoon pepper 
• 1 medium bell pepper diced red
• 0.5 large onion diced red
• 0.3 teaspoon salt 
• 0.3 cup nakano® seasoned rice vinegar - original 
• 2 cups spinach leaves fresh chopped
• 14 ounce vegetable broth canned

Equipment

• sauce pan

Directions

1. In a large saucepan, saute bell pepper, onion and garlic in oil, stirring occasionally until onion is soft, about 6 minutes.
2. Add rice vinegar, herbs, salt and pepper; cook 1 minute.
3. Stir in broth and currants; bring to a boil. Stir in couscous and spinach; cover and remove from heat.
4. Let stand 5 minutes; fluff couscous lightly with a fork.